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Cheesy Jalapeño Potato Casserole Ingredients: 2 Tbsp. margarine 1/3 cup finely chopped onion 5 medium russet potatoes–peeled and thinly sliced 1 1/2 tsp. salt 1 tsp. pepper 1/2 tsp. nutmeg 1 1/2 cups skim milk 3/4 cup heavy cream 1 cup parmesan cheese 1 cup cheddar cheese 1 medium finely chopped jalapeño pepper Directions: Melt margarine in skillet over medium heat. Add onions and sauté until opaque (about 3 minutes). Add potatoes, salt, pepper, and nutmeg and stir thoroughly. Smooth the mixture into an even layer. Then add milk and let simmer 5-7 minutes. Coat a casserole dish with non-stick cooking spray (to aid in clean up) and add potato mixture. Sprinkle with cheeses. Pour the heavy cream over mixture, and then sprinkle evenly with the chopped jalapeño pepper. Cover and bake at 375F for 45 minutes. Remove cover, stir, and then continue baking for 15 more minutes or until lightly browned.	Twice Baked Potatoes Ingredients: 6 medium Idaho russet potatoes 1/2 cup milk 1/2 cup sour cream 4 oz. cream cheese 1/3 cup chopped green onions 1/2 cup cheddar cheese 1 1/2 tsp. salt 1/2 tsp. pepper Directions: Scrub and dry potatoes. Pierce potatoes with a fork. Bake in preheated 400F oven for 1 hour or until tender. Allow to cool slightly, cut in half, and scoop flesh into a mixing bowl, leaving 1/4-inch thick shells. Transfer shells to a baking sheet. Mash potato flesh and all remaining ingredients until smooth in texture. Spoon mixture into shells and return to oven until heated through, about 15 minutes. Variations: Cover Twice Baked Potatoes with your favorite cheese and allow to melt in oven prior to serving, or add your favorite ingredients such as crumbled bacon, chopped ham, chives, etc.
Cheesy Potato Fan Ingredients: 3 medium russet potatoes 1 tsp. salt 3 Tbsp. melted butter 1 tsp. parsley (dried) 1 tsp. chives (dried) 1/4 tsp. thyme 1/4 tsp. sage 1/4 cup shredded cheddar cheese 1/4 cup shredded parmesan cheese Directions: 1) Scrub potatoes and dry. Combine salt, melted butter, parsley, chives, thyme, and sage. Cut each potato crosswise into thin slices, being careful not to cut all the way through. Using the handle of a wooden spoon behind the potato will help. 2) Arrange potatoes cut side up in a baking dish. Mix the melted butter and seasoning mixture and carefully sprinkle the mixture over each potato while separating the individual slices to cover thoroughly. 3) Bake potatoes in preheated 450F oven for 1 hour. Remove, sprinkle with cheddar and parmesan cheese, and return to oven for 10-15 minutes or until potatoes are tender. Microwave Directions: 1) Follow steps 1 and 2 for the oven preparation. 2) Bake in microwave on HIGH for 10 minutes. 3) Remove and sprinkle on cheddar and parmesan cheese mixture, then return to microwave and continue cooking on HIGH for about 1 minute until cheese has melted.	Grilled Potato Planks Ingredients: 4 medium to large russet potatoes (8-10 oz. each) 1/2 cup olive oil 3 cloves of garlic, minced salt and pepper to taste 1 cup cheddar, mozzarella, or pepper jack cheese, grated 1/2 cup parmesan cheese, grated Method: Preheat BBQ grill and set at medium low heat. Wash potatoes and slice lengthwise into long oval planks 1/2- to 3/8-inch thick. Press garlic into olive oil, mix thoroughly, and let stand a few minutes. When ready to grill, brush potatoes with oil and garlic mixture. Place potatoes on grill and turn every 5-6 minutes, adding salt and pepper to taste with each turn. After the third or fourth turn, (about 20-25 minutes), sprinkle potatoes with desired cheeses, top with parmesan, and serve. Makes approx. 16-18 planks Variation: Mix Lipton Onion Soup mix into olive oil instead of garlic. Brush on potatoes. Continue as desired. Variation: Use garlic mixture as directed, but after the third turn on grill, brush potatoes with pesto. Just before serving, sprinkle with chopped sun-dried tomatoes, or fresh roma tomatoes. Sprinkle with feta cheese in place of other cheeses.

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